To Pickle Mushrooms


SOURCE: Original is from Elinor Fettiplace's Receipt Book, 1604 (Spurling, p. 173). This recipe is added to the end of the manuscript, and is probably late 17th century. Modern version by Mathilde Eschenbach.
ORIGINAL: To Pickle Mushrooms. Take your Buttons, clean ym with a spunge & put ym in cold water as you clean ym, then put ym dry in a stewpan & shake a handfull of salt over ym, yn stew ym in their own liquor till they are a little tender; then strain ym from ye liquor & put ym upon a cloath to dry till they are quite cold. Make your Pickle before you do your Mushrooms, yt it may be quite cold before you put ym in. The Pickle must be made with White-Wine, White-Pepper, quarter'd Nutmeg, a Blade of Mace, & a Race of ginger.
INGREDIENTS: DIRECTIONS:
  1. Heat wine and spices to boiling.
  2. Turn heat to low (just below simmer).
  3. Let sit for 10 min.
  4. Remove from heat.
  5. Strain when cool.
  6. Wash mushrooms.
  7. Put in saucepan with salt.
  8. Cook covered, stirring often.
  9. Drain and cool.
  10. Mix with spiced wine.
  11. Marinate for several hours or more.

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